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| 不同复合酶制剂对麦芽中PYF因子酵母超前絮凝活力的影响 | |
| 引用本文： | 钱盛烽,胡维胜,林英辉,郭瑞涵,刘月英.不同复合酶制剂对麦芽中PYF因子酵母超前絮凝活力的影响[J].安徽农业科学,2008,36(7):2640-2641. |
| 作者姓名： | 钱盛烽 胡维胜 林英辉 郭瑞涵 刘月英 |
| 作者单位： | 1. 厦门大学生命科学学院,福建厦门,361005;英博雪津啤酒有限公司,福建莆田,351111 2. 英博雪津啤酒有限公司,福建莆田,351111;中国海洋大学食品科学与工程学院,山东青岛,266003 3. 英博雪津啤酒有限公司,福建莆田,351111 4. 厦门大学生命科学学院,福建厦门,361005 |
| 摘 要： | 选取2种不同复合酶制剂,采用乙醇沉淀法提取出麦芽中PYF因子,通过模拟糖化条件及添加不同酶量来考察外加酶是否对PYF因子具有水解能力。结果发现,与对照组PYF活力值(F=78.79)相比,不同添加量的2种复合酶与PYF因子作用后PYF活力值没有发生显著变化(P>0.05),即PYF因子是一种结构特殊、复合酶不能水解的多糖大分子。 |
| 关 键 词： | PYF因子 复合酶制剂 水解 酵母超前絮凝活力 |
| 文章编号： | 0517-6611(2008)07-02640-02 |
| 修稿时间： | 2007年11月22 |
Influence of Different Enzyme Preparation on Premature Yeast Flocculation activity of PYF Factor from Malt |
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| QIAN Sheng-feng.Influence of Different Enzyme Preparation on Premature Yeast Flocculation activity of PYF Factor from Malt[J].Journal of Anhui Agricultural Sciences,2008,36(7):2640-2641. | |
| Authors: | QIAN Sheng-feng |
| Abstract: | Through simulating saccharification condition and adding different enzyme amount,the hydrolysis abilities of 2 different kinds of enzyme preparation on PYF factor,which was extracted from malt by ethanol precipitation, were measured and compared.The results showed that compared with the PYF activity value(F=78.79) of control group,PYF activity value didn't change significantly(P>0.05)after 2 kinds of enzyme with different adding amounts acted with PYF factor,namely that PYF factor was a kind of polysaccharide with a higher molecular weight and special structure and couldn't be hydrolyzed by enzyme. |
| Keywords: | PYF factor Compound enzyme Hydrolysis Premature yeast flocculation activity indexes |
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